Coat the fish with the flour.Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 5 minutes or until it's well browned on both sides and flakes easily when tested with a fork. Remove the fish from the skillet, cover and keep warm.Reduce the heat to medium. Heat the remaining oil in the skillet. Add the shallots and cook and stir for 1 minute. Stir in the broth, oregano, tomatoes and olives and heat to a boil. Cook for 5 minutes or until the sauce is slightly thickened. Serve the sauce with the fish and couscous.Ingredient Note: Substitute Swanson® Chicken Broth for the water when cooking the couscous.

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